Dessert

Green Salad with Sour Cream and Onion Dressing Recipe

ByMariam Harutyunyan September 1, 2026September 1, 2026

Introduction

This green salad with sour cream and onion dressing offers a creamy, tangy twist on a classic leafy salad. It’s simple to prepare and full of fresh flavors, making it perfect for a light lunch or a side dish at dinner.

A bowl filled with layered salad leaves including light green and darker green shades, some leaves have a hint of purple. The leaves are lightly coated with a creamy dressing, speckled with ground black pepper. On top, fresh green chive pieces are scattered evenly. A pair of salad servers with wooden handles rests on the edge of the white bowl, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup sour cream
2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon onion powder
2 teaspoons honey or agave nectar

2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce (optional)

1 garlic clove, finely grated or minced
Kosher salt (such as Diamond Crystal) and freshly ground pepper
¼ cup finely chopped chives, plus more for serving

10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces)

Instructions

Step 1: In a large bowl, combine the sour cream, vinegar, onion powder, honey, Dijon mustard, Worcestershire sauce, garlic, and a pinch each of salt and pepper. Whisk until the mixture is completely smooth.
Step 2: Stir in the chopped chives into the dressing. This can be made up to 3 days ahead and refrigerated in an airtight container for convenience.

Step 3: Add the torn or chopped lettuce leaves to the dressing and gently toss until the salad is evenly coated.
Step 4: Taste and adjust seasoning, adding more salt or pepper if needed.
Step 5: Serve with additional chopped chives sprinkled on top and a few cracks of freshly ground pepper for garnish.

Tips & Variations

Use a mix of lettuces like butter lettuce and romaine for added texture and flavor.
For a dairy-free version, substitute sour cream with a plant-based alternative such as cashew cream.
Add chopped cucumbers or radishes for extra crunch.

Include chopped fresh herbs like parsley or dill to complement the chives.
If you prefer a thinner dressing, whisk in a little water or milk until desired consistency is reached.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. The salad is best served fresh but if needed, keep dressed salad refrigerated and toss again gently before serving. Avoid storing salad fully dressed for long periods to keep the greens crisp.